Pumpkin Polenta with Sage Butter: A Cozy Fall Delight Recipe

Introduction

Warm and comforting, this pumpkin polenta with sage butter is a perfect dish for cozy fall evenings. Creamy pumpkin-infused polenta pairs beautifully with fragrant, crispy sage butter for a simple yet elegant meal.

Ingredients

• 1 cup yellow cornmeal
• 4 cups vegetable broth
• 1 cup pumpkin puree (canned or fresh)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese (optional)
• 4 tablespoons unsalted butter
• 10 fresh sage leaves
• Olive oil for drizzling

Instructions

1. Step 1: In a medium saucepan, combine the vegetable broth and bring it to a simmer over medium heat.
2. Step 2: Gradually whisk in the cornmeal to the simmering broth, stirring constantly to prevent lumps. Reduce the heat to low and continue stirring for 10–15 minutes, until the polenta thickens and pulls away from the sides of the pan.
3. Step 3: Stir in the pumpkin puree, salt, black pepper, and nutmeg. If using, add the grated Parmesan cheese now. Cook for another 5 minutes, stirring to fully incorporate all ingredients.
4. Step 4: Meanwhile, melt the butter in a small skillet over medium heat. Add the sage leaves and cook until the butter turns golden brown and the sage becomes crispy, about 3–4 minutes. Watch carefully to avoid burning.
5. Step 5: Spoon the warm pumpkin polenta into bowls or plates. Drizzle with the sage butter, ensuring some crispy sage leaves go on top. Finish with a light drizzle of olive oil.
6. Step 6 (Optional): Garnish with extra Parmesan cheese or toasted pumpkin seeds for added texture and flavor.

Tips & Variations

• Use fresh pumpkin puree for a more vibrant flavor, or canned for convenience.
• Swap Parmesan for Pecorino Romano for a sharper taste.
• Try adding a pinch of chili flakes to the sage butter for a subtle heat.
• For a creamier texture, stir in a splash of cream or milk before serving.

Storage

Store leftover pumpkin polenta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water to loosen the texture. Prepare fresh sage butter just before serving to keep it crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, use a plant-based butter alternative and omit the Parmesan cheese or replace it with a vegan cheese substitute.

Can I prepare polenta ahead of time?

Polenta can be cooked ahead and refrigerated. It will firm up as it cools, so reheat with additional liquid while stirring to restore creaminess.

Pumpkin Polenta with Sage Butter: A Cozy Fall Delight Recipe

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★★★★★

5 from 127 reviews

A comforting and flavorful fall dish featuring creamy pumpkin-infused polenta topped with rich sage butter. This cozy recipe blends sweet pumpkin puree and aromatic spices into smooth polenta, finished with crispy sage leaves and a drizzle of olive oil for an elegant touch.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Polenta Base

• 1 cup yellow cornmeal
• 4 cups vegetable broth
• 1 cup pumpkin puree (canned or fresh)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese (optional)

Sage Butter

• 4 tablespoons unsalted butter
• 10 fresh sage leaves

Finishing

• Olive oil for drizzling
• Additional Parmesan cheese or toasted pumpkin seeds for garnish (optional)

Instructions

1. Prepare the Broth: In a medium saucepan, combine the vegetable broth and bring it to a simmer over medium heat.
2. Cook the Polenta: Gradually whisk the cornmeal into the simmering broth, stirring constantly to prevent lumps. Reduce heat to low and continue stirring for 10-15 minutes until polenta thickens and pulls away from the sides of the pan, creating a creamy texture.
3. Mix in Pumpkin and Seasonings: Stir in the pumpkin puree, salt, black pepper, and nutmeg. If using, add grated Parmesan cheese to enhance creaminess. Cook for an additional 5 minutes, stirring frequently to ensure even incorporation and warmth.
4. Prepare Sage Butter: In a small skillet over medium heat, melt the unsalted butter. Add the fresh sage leaves and cook until the butter turns a golden brown and the sage leaves become crispy, about 3-4 minutes. Be attentive to avoid burning by adjusting heat as needed.
5. Serve: Spoon the warm pumpkin polenta into bowls or onto plates. Drizzle with the prepared sage butter, ensuring to distribute some crispy sage leaves atop. For an elevated flavor, lightly drizzle with olive oil.
6. Garnish (Optional): Sprinkle additional Parmesan cheese or toasted pumpkin seeds on top for extra texture and flavor if desired.

Notes

• Use fresh pumpkin puree for a more natural flavor or canned pumpkin puree for convenience.
• Keep stirring the polenta frequently to avoid lumps and prevent it from sticking to the pan.
• For a vegan version, omit Parmesan and use a plant-based butter alternative.
• Sage butter can be made in advance and reheated gently before serving.
• Adjust seasoning according to taste, especially salt and pepper.

Keywords: pumpkin polenta, sage butter, fall recipe, creamy polenta, autumn side dish, vegetarian polenta, cozy fall meal